Breton shortbread

Ingredients

• 2 units Egg yolks (medium-sized eggs)
• 150 g Granulated sugar (white granulated sugar)
• 250 g Salted butter (at room temperature)
• 300 g All-purpose flour (sift before use)
• 1 tsp Baking powder (baking powder)
• 2 pinches Fleur de sel (for a crunchy bite)

Instructions

1. Mix egg yolks and sugar

   In a bowl, whisk the egg yolks with the granulated sugar until the mixture lightens and becomes slightly frothy.

   Time: PT5M

2. Incorporate the salted butter

   Add the softened salted butter in small pieces and mix until fully incorporated.

   Time: PT5M

3. Add flour and baking powder

   Sift the flour and baking powder, incorporate into the dough mixing until a homogeneous dough forms.

   Time: PT5M

4. Sprinkle the fleur de sel

   Add two pinches of fleur de sel and mix very lightly.

   Time: PT2M

5. Roll out the dough

   On a lightly floured work surface or between two sheets of parchment paper, roll the dough to about 5 mm thickness.

   Time: PT5M

6. Cut the biscuits

   Use an 8 cm cookie cutter to cut the biscuits, place them on a perforated baking sheet lined with parchment paper.

   Time: PT5M

7. Baking

   Place the sheet in a preheated oven at 180°C and bake for 12 minutes, until the edges are lightly golden.

   Time: PT12M

   Temperature: 180°C

8. Cool

   Remove the biscuits from the oven, let them cool for 5 minutes on the sheet then transfer to a rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

8 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Egg yolks: whole eggs (use 2 whole eggs, remove the whites)
• Instead of Granulated sugar: cane sugar
• Instead of Salted butter: unsalted butter + 1% salt
• Instead of All-purpose flour: whole wheat flour (reduce by 10%)
• Instead of Baking powder: baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Fleur de sel: sea salt

Equipment Needed

• Mixing bowl
• Whisk or wooden spoon
• Rolling pin
• Parchment paper
• 8 cm cookie cutter
• Perforated baking sheet
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Use salted butter or add salt if using unsalted butter.
• Do not roll the dough too thin (≈5 mm thickness).
• Bake on a perforated sheet to prevent biscuit spreading.

Chef Tips from the Video

• Lightly dust with powdered sugar before baking for an elegant finish.
• Use Breton butter for an authentic flavor.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 1 month, well wrapped in plastic film.

Room temperature: 2 to 3 days in a dry place.

Make-Ahead Tips

• The dough can be kept in the refrigerator for 24 h before rolling out.
• Baked biscuits keep well, you can make them ahead.